I did it. I learned to use a pressure cooker. It’s life transforming. So worth it.It easily cuts down cooking time by at least half the time.
Word of warning: a pressure cooker is dangerous if used incorrectly and might result in serious accidents like exploding in your face. If survived, it would be a difficult life to live. Even this pulled meat is not worth that. You are responsible for safely operating the device. Let’s continue.
Where before I used to simmer meat shanks for a good 2-2:30 hours, cooking them in a pressure cooker for 40 to 50 minutes makes them melt in your mouth.
Arguably the best recipe to show cake a pressure cooker’s benefits is pulled meat.
Most recipes I come across for pulled meat either use a slow cooker or a heavy lidded pot in the oven.
Either way takes no less than six hours. A pressure cooker got it done in one.
Note that if the meat is cold from the fridge, or semi-frozen, it will undoubtedly take longer to cook. It is best to have the meat at room temperature. I served the pulled meat in buns with coleslaw salad.
1.5 kg lamb shoulder or ribs
1 cup HP or barbeque sauce
1.5 L coca-cola
1 tsp tobasco hotsauce
Place all ingredients in a pressure cooker.
Operate the pressure cooker safely and correctly.
Cook the meat for one hour.
Safely open the cooker, remove the cooked meat, and pull using two forks into shreds.
Return the meat with a couple of tablespoons of the sauce over the stove and heat uncovered.
Serve in buns topped with coleslaw salad.